MOCK SHARK'S FIN SOUP

Ingredients

40g glass noodles (tun fun), soaked till just soft and cut into 3-4cm lengths
1/2 cup cooked crab meat
2 eggs beaten lightly
100g cooked skinless chicken meat, shredded
1/2 tsp chopped garlic
1 1/2 tbsp oil

A - Combined

1 litre hot water
2 tbsp concentrated chicken stock

B - Combined

2 tbsp corn flour
150 ml water

Seasoning

Salt to taste
Dash of pepper
Few drops of sesame oil
Some black vinegar

Instructions

Heat oil in a wok and fry garlic until fragrant. Add ingredients A and bring to a simmering boil before adding shredded chicken meat and glass noodles.Reduce heat and add ingredients B. Stir well and bring to a low simmer. Cook gently for 1-2 mins.Add beaten eggs gradually and mix in crabmeat. Turn off the flame and add seasoning to taste.Dish out and serve hot.

 

 

 

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